Breakfast,  Sweet

Healthy American-style pancakes and excess galore

So far this year has been a year of extremes: the Spring saw more rainfall than we usually see in a whole year, we’ve had easily four times more tomatoes than usual, we have momentous courgette mountains, figs galore and at least 10 kilos of green beans. Black labrador madness doubled for much of the Summer as the neighbour’s puppy came to stay several times. But the prize for excess must go to Léo: on Friday night he broke not one but TWO wrists. He’ll be in plaster for six weeks which will be quite a challenge. Whether the challenge will be greater for me or for him remains to be seen (we had to confiscate his skateboard this morning!)…
These pancakes are full of goodness and perfect for cutting up and feeding to people with two broken wrists, which can come in very handy 😉 .  Almonds are an excellent source of magnesium and whole milk is a great source of calcium, both of which are essential for, amongst other things, bone health.
65g ground almonds
70g spelt flour
1 tsp baking powder
½ teaspoon salt
1 large egg, beaten
130ml whole organic milk
Virgin coconut oil for frying
Combine the ground almonds, flour, baking powder and salt. Mix with the eggs adding the milk little by little until you obtain and smooth consistency. Heat the coconut oil in a frying pan and spoon about two tablespoons of mixture per pancake. Fry until golden-brown on both sides.


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